New Orleans, La. (May 17, 2016) – Sixteen chefs from across the country have been announced as semi-finalists for the 2nd annual Farm to Table Chefs Taste Challenge (CTC), taking place August 19th at the New Orleans Ernest N. Morial Convention Center. Beginning May 20th, the semi-finalists will have one week to solicit votes on the CTC Facebook page for their chance to compete.
Semi-finalists include:

Nicholas Calias, The Colonnade Hotel & Brasserie Jo

Boston, MA

Henry Chandler, Henry’s Louisiana Grill

Acworth, GA

Eric Cook, American Sector

New Orleans, LA

Bryan Gregg, Escape Montclair

Montclair, NJ

Xavier Grenet, L’Olivier Restaurant

Santa Fe, NM

Thomas Hartwell, Hilton Santa Fe Buffalo Thunder Resort

Santa Fe, NM

Mark Henry, Brother Luck Street Eats

Fountain, CO

Blake Jackson, Drake Catering

Shreveport, LA

Clint Jolly, Great Thyme Catering

Reno, NV

Alexa Lemley, 240sweet Artisan Foodworks

Columbus, IN

Leonardo Maurelli, III, Ariccia Trattoria at The Hotel at University of Auburn

The semi-finalists were chosen from various geographical regions across the United States through a national search. The number of Facebook “Likes” and “Shares” will be an important factor in naming the final ten chefs who will be invited to compete at the Chefs Taste Challenge. Voting ends Thursday, May 26, at 11:59 p.m. Finalists will be announced June 1st.

Finalists will compete to create the best dish that utilizes farm-fresh items from a pantry of both seasonal local ingredients and products donated by State Agricultural Departments. The dishes will be judged by a panel of industry-renowned judges and attendees who will vote on a “Fan Favorite.”

The Farm to Table Experience (F2Te) is the premier annual gathering in the south exploring cultivation, distribution, and consumption of food and drink sourced locally. This is a rebranding of the Farm to Table International Symposium that has brought hundreds to New Orleans since 2013. This year’s theme, “Food for Thought,” will celebrate where our food and beverages originate from through tastings, interactive gardening and cooking demos, hands-on workshops, educational sessions, social events, and more.